24 slices white bread
1/4 c. butter, melted
1/4 c. minced green onions
1/4 c. butter, melted
1/2 lb. fresh mushrooms, finely chopped
2 tbsp. all-purpose flour
1 c. whipping cream
1 tbsp. plus 1 1/2 tsp. minced fresh chives
1 tbsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. lemon juice
1/8 tsp. ground red pepper
Grated Parmesan cheese

Cut a 3-inch circle from each slice of bread, using a 3-inch biscuit cutter. Brush miniature (1 3/4 inch) muffin pans with melted butter. Gently fit bread rounds into miniature muffin pans, forming cups. Brush bread with remaining melted butter. Bake at 400 degrees for 10 minutes or until lightly browned; let cool in pan.

Saute green onions in 1/4 cup butter in a large heavy skillet 1 minute. Stir in mushrooms; cook, uncovered, 10 minutes. Remove from heat, and stir in flour. Gradually stir in whipping cream. Bring mixture to a boil over medium heat; cook 1 minute or until mixture is thickened and bubbly. Remove from heat; stir in chives and next 4 ingredients.

Spoon mushroom mixture evenly into toast cups. Sprinkle Parmesan cheese over mushroom mixture. Bake at 350 degrees for 10 minutes. Serve immediately. Yield: 2 dozen.